RUTHORA'S SUGARED PEANUTS - A quick, easy and delicious peanut snack
This is the second hub addition to my favorite nut recipes. The great thing about this recipe is that it is extremely simple to make, takes very few ingredients and hardly any prep time, but it is very scrumptious. My sister-in-law's step-grandmother gave me this recipe about 10 years ago and it has been a staple snack recipe in my house ever since. These sweet, crunchy peanuts are awesome to give as gifts, take on a hike, stash in your purse for a long drive or bike ride, to set out for a party, anything! If you are a peanut lover, like myself, you will not be able to resist these little snack jewels....it is good to share (some of) them with others because if you keep them in your house, you will end up eating every one!
Sugared Peanuts Ingredients
- 1 cup sugar
- 1/2 cup water
- 2 cups raw peanuts
- Preheat oven to 300 degrees. Butter a cookie sheet and set aside.
- Dissolve sugar in water over medium heat. Once sugar is dissolved, add the raw peanuts (do not use dry roasted - you need the raw with the skins on them). Stir the nuts and sugar mixture together over medium heat until all the water is gone and sugar crystals are adhering to the nuts.
- Pour the peanut mixture onto the prepared cookie sheet, spreading to create one layer. Place in oven and bake, stirring every 5 minutes for 35 to 40 minutes. Remove nuts from oven and allow to cool completely. Store in an airtight container. *Note: The peanuts will have a beautiful, pink champagne color to them after they have cooked and cooled due to the peanut skins from the raw peanuts. If you use dry roasted peanuts, the flavor, texture and color will not be the same....you must use raw peanuts in this recipe.
Fun Fact: George Washington Carver developed more than 300 different uses for the peanut, ranging from food products to cosmetics, axle grease to insecticides.
For more interesting information on George Washington Carver and his advancement of the peanut, check out this very informative website:
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